Vegan Beetroot & Butternut Squash Salad

This is a super healthy and nutritious salad packed with natural nutrients, vitamins and minerals as well as beautiful colours and flavours.

Servings

Serves 4 as a main dish or 8 as a side dish

Ingredients & Method

8 medium size beetroot: bake in silver foil on a baking tray in the oven for 45 minutes (until tender) on 180C. Once cooked and cooled, remove skin and chop into bite size pieces

1 large butternut squash: remove skin and seeds, slice and chop into chunky bite size pieces and lay on a baking tray, drizzle with olive oil, salt & pepper and bake in the oven at 180C for 45 minutes until tender. Turn over half way through the baking.